Butternut Squash and Potato Curry Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced (we used red)
• 2 garlic cloves, peeled and minced
• 1 small knob ginger, peeled and minced
• 1 small butternut squash, peeled and cubed (about 3 cups)
• 1 cup vegetable or chicken broth
• 1 pound potatoes, scrubbed and cubed (we used white)
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon curry powder
• 4 large tomatoes, cored and roughly chopped
• 1 can chickpeas, rinsed and drained
• rice to serve (optional)
• cilantro for garnish